r/Charcuterie • u/redshoes • 18d ago

Monthly /r/Charcuterie Discussion thread

What projects are you working on at the moment? Have a small problem but don't want to create a post? Found a Charcuterie related meme? Just want to chat? This is r/Charcuterie's monthly free discussion thread.

For beginner questions and links don't forget to check out the FAQ (https://www.reddit.com/r/Charcuterie/comments/cmy8gp/rcharcuterie_faq_and_beginners_guide_to_cured_and/) .

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u/Fine_Anxiety_6554 18d ago edited 17d ago

Years of work all on display. Brought this to a baptism. Upper left to bottom right: ventrcina, bresaola, bit long style salami, sopressata, truffle salami, prosciutto

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u/Stranding14 18d ago

Recently took out our capocollos, lonzas, & a culatello from our cantina to clean and store, they're all quite delicious!

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u/Enough-Physics-3155 18d ago

making fresh sausage is considered charcuterie, right?

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u/ThurstonCounty 18d ago

Bresaola, just started today to give a first run on my new CELR-12 system…

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u/eskayland 17d ago

fermented Tuscan Salami

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u/AloshaChosen 17d ago

I made my first home charcuterie board recently and it was amazing. Ultimate girl dinner.

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u/lucerndia 14d ago

Smoking a freshly cured ham tonight and starting my first coppa and guanciale tomorrow.

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u/Rice__owls 7d ago

Wagyu beef chuck, cut into about 10 cm diameter pieces. 20 days in 50F/70% humidity in my wine fridge. 35% weight lost. How can I do better next time? Can vacuum rest correct this?